Hydoxypropyl distarch glycerol is prepared by treating starch with propylene oxide, epichlorhydrine and glycerol. It is more stable against heat, acids, alkalis, starch degrading enzymes, and stable after cooling. It is used as a thickener, stabiliser, and emulsifier in foods, and in foods that require better colour and shine. Although used in many products it is predominately used in frozen foods, ice-cream (plus soy ice-cream), frozen cakes, dry mixes (cupcakes, muffins, cakes, cookies, and self-saucing puddings), flavoured toppings and sauces, mayonnaises, snacks and muesli bars, and gravies.